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COOKIES - Chocolate Soft Fudgy Pudding Cookies :]>
Nb persons: 0
Yield: about 17 med/large cookies
Preparation time:
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| Quadruple Chocolate Soft Fudgy Pudding Cookies Pinterest - COOKIES The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. There's chocolate chips, chunks, cocoa, and chocolate pudding mix. It helps keep the cookies Softbatch-style soft, supple, and gives them a lightweight quality without being airy or cakey. If you don't have pudding mix, there really isn't a substitution and you could omit it, although the results won't taste the same. They're thicker, bakery-style cookies that are bold and rich, not overly sweet, and are oozing with melted chocolate. There's a chocolate explosion in every bite. Make sure to chill the dough so the cookies bake up thick and full. INGREDIENTS: | |
| 3/4 cup | unsalted butter, softened,, (1 1/2 sticks) |
| 3/4 cup | light brown sugar, packed |
| 1/4 cup | granulated sugar |
| 2 large | eggs |
| 2 teaspoons | vanilla extract |
| 1 packet | instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve') |
| 1/4 cup | unsweetened natural cocoa powder, sifted |
| 2 cups | all-purpose flour |
| 1 teaspoon | baking soda |
| pinch | salt |
| 1 cup | semi-sweet chocolate chips |
| 5 ounces | dark chocolate, chopped |
DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
3. Scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
4. Scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. *Place dough mounds on baking sheet, spaced at least 2 inches apart (8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
*NOTE - I did 1 1/2 Tablespoon size balls (half the size called for in the recipe) and the cookies took 12 to 14 minutes to bake. Cookies do not spread so 12 balls per baking sheet is fine.
STORAGE: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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